Willamette Living July-August 2010

Willamette LivingJuly / August 2010

Go Get it, Straight From the Farm!

Life is good, in the Valley

Eugene’s Music SceneCanning - How To

Home Focus

Eugene | Corvallis | Albany | Lebanon | Salem | Portland

Summer’s Bounty

SOUL FOOD • LETS GO TO THE FAIR • THE POOL’S OPEN • ICED TEA TIME

In This Issue

� www.willametteliving.com

“Where the Artistic Meets the Practical”

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Second GlanceFashionable and Fun Styles that look and feel great. Shoes and boots. Accessories and bags.

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Find us on

Managing Partners, Scott & Gayanne Alexander

Willamette Living is published bi-monthly by Willamette Life Media LLC.

On Oregon Registered Limited Liability Company

Contact: 541-740-9776Advertising Inquiries:

[email protected]: [email protected]

All editorial material, including editorial comments, opin-ion and statements of fact appearing in this publication,

represents the views of the respective authors and does not necessarily carry the endorsement of Willamette Living or its officers. Information in Willamette Living is gathered

from sources considered to be reliable, but the accuracy of all information cannot be guaranteed. The publication of any advertisements is not to be construed as an endorsement of the product of service offered unless it is specifically stated in the ad that there is such approval or endorsement. Prod-ucts advertised may or may not be available at the time of publication. Offices: 1900 NW 14th St. Corvallis, OR 97330

Contributors

Barry Reed Renaissance man, photographer, visionary, based in Portland.

Willamette Living

Just click the Facebook link atwww.willametteliving.com

Casey CollettCasey and her family own and operate Oregon Cof-fee and Tea in Corvallis. Now that Summer is here, Casey’s Iced Tea tips on Pg. 31 are just the ticket.

Advisor:

John Gottberg AndersonWriter-photographer John Gott-berg makes his home in Bend. A graduate of South Eugene High School and the University of

Oregon, he is a former editor for the Los Angeles Times travel section and the Paris-based Michelin Guides, and he has written or co-authored 19 books. Just like Mark Twain, Gottberg insists, “I never let my schooling inter-fere with my education.”

Jennifer BlueJ. Blue lives with her soulmate, her children and their many black (and red) dogs in the foothills of the Coast Range. She is a writer, photographer, artist and curious traveler. Her work has appeared in numerous publications around the country and across the pond.

Annette Sievert Annette immigrated from Germany 10 years ago and moved to Corvallis from New York. She lives in Corvallis with her husband Frank, a family practi-tioner with The Corvallis Clinic, their two sons, Carl (11) and John (9), two dogs, 4 cats, 7 hens and 1 rooster.

Ryan ThompsonProject Supervisor at G. Christianson Construction in Corvallis Ryan was “hands on” for this issue’s “Home Focus”


Willamette Living In This Issue... July / August �010www.willametteliving.com

Oregon’s You-Pick FarmsFun For The Family, and Sooo Good!

Pg. 22

Our County FairsYour Guide to When, Where and What

Pg. 30Canning

A Family Tradition and Labor of Love

Pg. 29

Eugene’s Music SceneAlive and Well

Pg. 8

Home FocusJapanese design meets a Corvallis Classic

Pg. 26

Pg. 14The Pool’s Open!(Our first swimsuit issue)

Be sure to visit our web site at www.willametteliving.com, check out our Facebook page, tweet with us on Twitter, and if you wish, subscribe to our Podcast on Apple’s iTunes Music Store - just search for “Willamette Living.” We’re a light-hearted, yet informative look at life in the Willamette Valley from Eugene to Vancouver. We hope you like what you see, please remember to tell your friends about us and our advertisers that you saw them in Willamette Living.

FoodieThe Power of Soul Lives on in Eugene

Pg. 19


H ere we are at issue number two of Willamette Living. Summer is finally here (fin-a-lly!), the birds are singing and life is good. I’m happy

to report that issue number one was a huge hit -- we had a ton of great feedback, and the overwhelming response was something like this: “this is beautiful, why haven’t we had something like this be-fore.” Our magazine will continue to be free of charge at select locations, but we did have a number of people contact us about subscrib-ing. We’ve struggled with the idea of taking subscriptions. On one hand, it’s another level of complexity -- packaging and mailing, but on the other hand, job one for our (any) fledgling publication is to build an audience -- advertis-ers like to hear about thousands of subsribers. So, we’ve decided to start accepting subscrip-tions at a very affordable rate. Just $20 a year will deliver six beautiful issues of Willamette Living to your home or office. Visit our web site to subscribe, or call 541-740-9776.

I encourage you to visit our web site at www.willametteliving.com where you’ll find an online edition of the magazine and you can share Willamette Living with friends and family, wherever they may be.

The message this issue is: If you like what you see in the magazine, help us spread the word. Subscribe, tell your friends, “like” us on Facebook, pass this magazine around, and visit our web site. Creating the “buzz” is what it’s all about for us now. We need Willamette Living Evangelists!

Send us your feedback if there’s something you like, or something you’d like to see in a fu-ture issue, or even if there’s something you’d like to see us doing better. We’d love to hear about it.

Your do your part, enjoying the magazine, and we’ll do ours, delivering to you the best publi-cation we can.

Thanks for picking up Willamette Living, and we look forward to a long, fullfilling relation-ship with you, our readers.

From The Home Office...

Let us help you reach your Willamette Valley AudienceWe’ll help you present your business in it’s best light. All of our ads are full color, glossy, high resolution pieces. We don’t do newsprint, or black and white. We have a new page on our web site where you can select your ad size, see prices, and ad specifications, and order right on-line. All of our print ads include an ad in the on-line edition of the magazine - where your ad can be seen for months! Contact us to discuss your advertising plan, eMail: [email protected], visit the web site and click the “Advertise with Willa-mette Living” button, or call: 541-740-9776.

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Willamette Living is printed on PEFC Certified Paper Stock Visit pefc.org for more info.

Visit www.willametteliving.com to see our online edition - it’s great!


Springbank Farm Oregon Blueberries

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Please call ahead to check availability.

32264 Berlin Rd. Lebanon, OR503-819-6209503-816-5529

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When my husband and I decided to leave Upstate New York (7 months of winter and a snowstorm in June can really help with making up your mind) we wanted to find the perfect spot to move to and grow roots. We made lists of things we wanted, not surprisingly one of our requirements was a warmer climate. In the course of our search, we found a great web page: www.fin-dyourspot.com. They give you lots of questions from landscape to climate to education, and then recommend towns of your desired size in your desired area of the US that fit the bill.

We did the search repeatedly, and Cor-vallis came up again and again so after traveling to the Southeast (western, North, and South Carolina were also

options) we flew to Portland, rented an RV and drove to Corvallis. My husband had a marvelous interview with The Corvallis Clinic and after walk-

ing through downtown we were in love and ready to commit.

Two years of traveling and re-search paid off, we knew exactly what we wanted and we found it. To this day, we have yet to find something we do not like about Corvallis and the surrounding area. From the year-round Farmers Market, the lovely and vibrant downtown, the best neighbors one can find on the planet and the great choices our sons have in addi-tion to school like music, sports and language. We are simply smitten and perfectly happy.

Wise people have not let big box stores take over in Corvallis so we still are blessed with an intact, viable downtown where specialty stores can thrive, find their niche and generate an income for their owners. We have great restaurants in Corvallis and my family and I are thrilled not to find a table right away on Friday and Saturday evenings without a reserva-tion – yes, you read correctly, we are

thrilled, because people are out and about keeping our restaurants thriv-ing. We love not to find a parking spot right away because others are already there. If we find parking a block or two away, and wait a bit for our dinner table, it just confirms for us that we are part of a still healthy economy and that is worth any wait, as was our long journey to find this gem of an area.

Love to Live HereFrom New York to Corvallis, and Loving ItAnnette Sievert

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On the Town - EugeneThe Eugene Music SceneIs Alive and WellText and Photos • Jennifer Blue

“Well, you work in the woods from mornin’ ‘til night, You laugh and sing and you cuss and fight.On Saturday night you go to Eugene, and on Sunday mornin’, your pockets are clean...”

Johnny Cash

Oregonians work hard, and we play hard, too.

Whether it’s high-priced sold out tickets or the tab you’re running at the bar that night, going out on the town for some live music can be spendy, but well-worth it. A haven for creative types, the city of Eu-

gene, Oregon has a fierce thirst for entertainment and the ever-growing population of venues continues to thrive and jive. Best-known for being a community of alternative thinkers, the local music scene is a higher proof than one might expect - and it’s not just for hip-pies anymore.

Les Claypool

DM3


Many of the most prolific acts in the music business make Eugene a regular tour stop between Portland and San Francisco. Soon the warm weather will allow for extravagant traveling festivals and huge outdoor shows. The Cuthbert Amphitheater can hold a whop-ping 5000 music fans and this summer will welcome

the likes of Pat Benatar, Willie Nelson and Ringo Starr. An excellent sound system, lush beer gardens, and close proximity to Alton Baker Park make the Cuthbert a favorite for summertime performances.

But until then, the rain-stained streets of Eugene be-long to the nightlife. Standing majestic and glowing in the heart of the city, the historic McDonald Theatre hosts a plethora of musical stylings with grand antiquity and class. The downtown theatre first opened in 1928 to showcase traveling vaudeville shows and was later converted into a movie house once motion pictures became all the rage. Today, the family of the late Ken Kesey has restored the venue in all it’s glory to host a wide va-riety of musical superstars. On any given night of the week, a different flavor of concert goers can be seen clustered beneath the golden marquee of the McDon-ald, eager to pass the velvet ropes for an evening of entertainment.

When Les Claypool rolls into town with his psyche-

Claypool at the McDonald

Claypool


delic frenzy of bass and his signature caterwaul style, the freaks take to the streets. Descendants of DeadHeads and Burning Man Black Rock refugees turn out in full regalia - a sea of patched up corduroys, neon faux fur, tie-dyes and en-tirely too much glitter. Deep within the belly of the theatre, Claypool spews the spores of mad-ness, intoxicating the crowd with his slapstick bass guitar medicine show. Claypool takes the McDonald by storm with tall tales of fishing and Southbound Pachyderms, before leaving the mass lost in a Sea of Cheese.

Old school legends also swing by to grace the McDonald’s stage and fans of all ages turn out in hoards to hear their favorite crooners. Clas-sic acts such as Arlo Guthrie, Blue Oyster Cult, and The Wailers, just to name few, pack the showplace with fans any given night of the year.

Rising stars (and shooting stars) de-

scend on the WOW Hall and the crowds swarm the historic hub. Original-ly constructed in 1932, the Hall has been welcoming music fans of all ages to experience events up close and personal. Built during the Great Depression, no expense was spared and most of the work was done by

volunteers. One outstanding luxury feature still wows concert-goers today - the famous maple ‘floating’ dance floor, originally designed for square and ball-room dancing. Rock, folk, jazz blues, reggae, circus acts and more entertain the masses from the renowned WOW Hall stage. Upcoming events include every-thing from Taj Mahal and Bone Thugs-n-Harmony to legendary punk band, the Subhumans.

The Devil Makes Three serves up their special brand of whiskey-soaked, west coast anthems to sold-out

shows that leave floor bouncing for days. Who knew this soulful Santa Cruz blend could get a room jumpin’ so high? Eugene certainly loves their DM3.

Weeks later, Hank Williams III busts through the WOW Hall to brandish the “Rebel Within” in a fury of spittin’ mad outlaw metal. Needless to say, Hank III gets “Tore Up and Loud.” The Hall corrals city cowboys, good ol’ boys from the outskirts and girls in love with legacy and the doppleganging country punk unleashes his wrath onto a flogging pit of sweaty country boys and rowdy city girls. Williams packs the downstairs bar as well, with upwards of 40 thirsty people in one line, clamouring for beer like dirty steers in the feedlot.

To get a real taste of local metal, Black Forest hosts many a night of drunken debauchery. One of many punk metal bands that scream out through the peaceful Eugene nightlife is the Antiarchists. Dripping sweat and raging hard, these boys are bound and determined to be angry, and to let you know all about it. Best experienced with mini-corndogs and Pabst, this band

Porchgrass

The Tiny Tavern

Marley... Yes, Bob’s Sons!


keeps roaring without fail, well beyond the darkness of happy hour.

And then there’s the Whiteaker District - Eugene’s best kept secret is North of Seventh and West of the 105. Famous for intoxicating block parties and a flourishing art scene, this modest neighborhood boasts the best that Eugene has to offer. The Whiteaker is a mecca for homegrown, old-timey roustabouts and at the heart of the neighborhood is a crossroads of nostal-gia, soul and inebriated shenanigans. Bands such as

The Blair Street Mugwumps, Conjugal Visitors, Mood Area 52, Whiskey Spots, and the Bad Mitten Orches-tre are just a handful of gleaming nuggets mined from the depths of the Whiteaker where you’ll find the holy trinity of homegrown venues - Papa’s Soul Food, Tiny Tavern, and Sam Bond’s Garage.

Tuesday through Saturday, Papa’s Soul Food dishes

out the best Bar-B-Q in town along with down-home southern style and a spice all it’s own. The walls are covered in colorful creole tributes to masters of jazz and soul. The leg-end of the late, great Papa himself, Ted Lee, lives on not only through his spirit-satisfying recipes, but through the plethora of weekend performers as well. While patrons scarf down ribs, cornbread and black eyed peas, the soul-ful sounds of New Orleans-style blues light up even the dreariest of rainy nights in the city. Echoes of Papa’s band, 100% Pure Delta Stomp still mingle with the laughter, local gossip and Lynchburg Lemonade.

A few steps away, Tiny Tavern has held it’s own since 1938 and is still going strong.

Proudly stylish beer wenches keep the rowdy

regulars in check and serve up beer, wine, and food along with local musical flair - no hard liquor neces-sary. Tiny’s brags that their patrons “ain’t nuthin’ but a buncha hot hobo wranglers” and love of “Red-necks, White Socks and Blue Ribbon Beer.” Frequent performers include a Johnny Cash tribute band and a handful of punk bands. But the real draw comes by local Whiteaker legends, The Blair Street Mug-wumps, complete with 100 year old bowties, wash-board rhythm and Betty Boop serenades. Flapper girls swing and jitterbug out of the woodwork for this band, time-traveling the entire establishment to the good ol’ gritty times of yesteryear.

Just a hop, skip and stumble across the street, Sam Bond’s Garage has become a hot spot for the locals as well as college newbies. Riotous Monday night

The Devil Makes 3 at WOW Hall

DM3

1� www.willametteliving.com

Bingo and the hottest bluegrass and folk bands bring higher cover charges and paying more for PBR, but no one really seems to mind. The stage itself plays to the bar and on hot summer nights, it also opens up to the patio/garden seating in the rear. Banjos, gutbuck-ets, washboards and crooners salt the air and breeze through the Whiteaker, dank with local Eugene flair.

After an evening out on the town, the neighborhood streets are still buzzing with life. After-parties are a dime a dozen in Eugene, but every once in a while, there’s something deeper afoot.

Down the street, inside a rather anonymous ware-house, is the heart and soul of the Eugene music scene. No glamour, no glitz, and only a $5 cover charge for a good cause. A local firedancing crew organizes a fundraiser to help cover the vet bills of their beloved mascot mutt. Over 200 people show up for a raffle, Ninkasi kegs and some of the finest underground music Eugene has to offer. The benefit show collects over $900 in the name of a local neighborhood dog, Scooby Doo, and sets the night ablaze with DJs, punk, bluegrass and a techno nightcap.

Screaming Lizards and Captain Galex-C get the crowd warmed up but as soon as Porchgrass hits the stage, it’s like The Beatles on Ed Sullivan. The Eugene band is all-American, with a white-lightening vibe and a broken heart. They only play a few times a year, so

when Eugenians catch a whiff of Porchgrass, they come runnin’. Howling away with their instruments of intoxication, the band inebriates party-goers with the anthems of late night drinkin’ and carousin’. As they break into their legendary tune, “Whiskey”, the Porch-grass frenzy comes to a head in one riotous swoon of beer, sweat, swearin’, stompin’, and kissin’.

Away from the big city industry of Portland, and the overwhelming showmanship of San Francisco, Eugene has had a unique chance to distill the best of it’s roots whilst mingling with the syrupy spirits of today. Up and coming jugbands are busking one summer and headlining the next. Metalheads can bang the night away, while across town, tears fall into beers for a fire-dancing mascot. Any night of the week, this city offers quite a cocktail of musical enchantments to quench every thirst and there’s more variety on tap. As the nights grow warm and ripe with excitement, it seems Eugene’s nightlife is saturated in a moonshine glow, growing stronger and more intoxicating all the time.

The Blair St. Mugwumps

I checked out Willamette Living on the web site you provided. All I can say is WOW!! I really enjoyed the article written by ‘Pazyryk’ reviewing the musical haunts in Eugene. I was so im-pressed that I sent the web site to a number of friends across the USA. All were extremely impressed. I certainly hope you have more articles in future editions that will be written by the same author. When is your next publication going to hit thestands? A dedicated reader, Carole Davis - Elmira, OR (Also a former English prof)

You did a great job with this magazine...when will the next one come out? We need more for our store...they are all gone. Thank you,

Rhonda Johnson-Owner Lavender Lake Farms

I took the Willamette Living magazine to lunch today and shared with the ladies...You have a hit!..Karen is planning on driving up just for the pastries at Le Patissier!..Keep up the good work. Patti S - California

Your premier issue of Willamette Living is terrific! A friend gave me a complimentary copy. I seldom sit long enough in the afternoon to read an article but today I read the entire magazine cover to cover. I was enthralled. The format and articles are re-freshing. I look forward to your next issue and wish you and your publication a long and fruitful future. Thank you for all you have invested in this project.

A newly dedicated reader who appreicates the effort and artistry, Carole Davis - Elmira, OR

Will Willamette Living have an actual editor?Will photos, covers, images, art graphics etc. have credits? Chris Christopherson

Feedback...

From Facebook:


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Now that Summer is Finally Here, Get Out and Enjoy!

The Pool ’s Open!

Remember when you were a kid, and you’d wait and wait for the words you wanted to hear: “The Pool’s Open!” Well, it’s that time, and the pool is indeed open.

We’ve had a long, hard winter here in the valley, and everyone was going a little stir crazy from the endless gray skies and rain. We all heard all kinds of horrify-ing statistics: “most days of rain on record”, “only three clear days between February and May”, “Worst Spring in History”, and the list goes on. Well, that’s over now and we’re all due for a little summer fun.

Now that we’re all living the reality of the new econ-omy, one of the best “getaways” is our local public pools. They all cost very little to spend a fun day with the kids - usually about three bucks a head. That’s a lot more affordable than the trips to luxury hotel pools we all remember from the days of milk and honey.Now that the “staycation” is a popular summer plan, a trip to one of our great public pools is certainly a great suggestion to add to your household concierge desk.

We are lucky here in the Valley to have some really great public pools. Most have lots of features like water slides, kiddie pools, indoor pool / outdoor pool, and more. For example, in Corvallis you’ll find the Osborn Aquatic Center. At Osborn there is a huge indoor pool, a deep diving pool, a kiddie pool for the wee swimmers, and outside there’s a huge area known as “Otter Beach.” In the Otter Beach section, there is another lap pool, a huge water slide, a lazy river, and all kinds of contraptions which spray water, sprinkle water, and dump buckets of water -- all for the enjoy-ment of the younger swimmers.


Don’t forget to bring

a few things along

• Towels, some pools have ‘em, but towels from home are always better!

• Sunscreen, after the winter we just had... sunscreen is a must!

• Change for snacks, some pools have snack bars, some have vending machines - either way, kids want something to snack on.

• Snacks, little stuff like string cheese and juice boxes - in case the pool isn’t in the snack trade on the day you’re there.

• A good book, your sunglasses, your iPod

• Change for lockers - to make sure your stuff STAYS your stuff.

• Goggles

• Floaties - some pools don’t like ‘em too much, but they’re worth a try.

Pool Security Tip:Unfortunately, some pool go-ers are less than upstanding, and things have “disappeared!” Keep valuables in a pool bag next to your lounge chair rather than leaving it up to kids to secure things in a locker. There’s always someone around the pool deck, and crooks are less like to rifle through your stuff with an audience.


Mostly just a short drive from home, there are pools all over the valley. We’ve compiled a list, not every pool, but a good few. Corvallis Osborn Aquatic Center1940 NW Highland Dr. Corvallis, OR 541-766-7946

Eugene Amazon Pool 682-53502600 Hilyard Street Eugene, OR 97405 541-682-5350

Echo Hollow Pool1655 Echo Hollow Road Eugene, OR 97402 Phone 541-682-5525

Sheldon Pool 2443 Willakenzie Road Eugene, OR 97401Phone 541-682-5314

SalemPool at Salem Family YMCAAddress: 685 Court St. NE, Salem, OR 97301503-581-9622

AlbanyAlbany Community Pool2150 36th Avenue SE, Albany, OR 97322 541-967-4521

Lebanon1800 South Fifth St.Lebanon, OR 97355541-259-7946http://www.lebanonpool.org

McMinnvilleAquatic Center 138 NW Park Drive McMinnville, OR 97128503-434-7309

Woodburn City Aquatic Center 190 Oak StreetWoodburn, OR 97071(503) 982-5288

Silverton Silver Falls Family YMCA601 Miller St.Silverton503-873-6456

PortlandBuckman Pool 320 SE 16th Ave 503-823-3668

Columbia Pool7701 N Chautauqua Blvd 503-823-3669

Creston PoolSE 44th Ave & Powell Blvd 503-823-3672

East Portland Pool740 SE 106th Ave 503-823-3450

Grant PoolNE 33rd Ave & US Grant Pl 503-823-3674

Matt Dishman Pool77 NE Knott St 503-823-3673

Montavilla Pool8219 NE Glisan St 503-823-4101

Mt. Scott Pool5530 SE 72nd Ave 503-823-3183

Peninsula Pool700 N Rosa Parks Way 503-823-3620

Pier PoolN Seneca St & St Johns Ave 503-823-3678

Sellwood Pool7951 SE 7th Ave 503-823-3679

Southwest Pool6820 SW 45th Ave 503-823-2840

Wilson Pool1151 SW Vermont St 503-823-3680

Canby1150 S Ivy StreetCanby, Oregon 97013503-266-2761


Also in Salem you’ll find the Kroc Center a beautiful new facility with a fantastic aquatic program.

Kroc Center1865 Bill Frey Dr. NE, Salem, OR 97301503-566-5762

From the Kroc Center Website:

“In January 2004, McDonald’s heiress Joan Kroc left a gift of $1.5 billion to The Salvation Army to build and help operate corps community centers across the country. After 20 months and three competitive phases, The Salvation Army in Salem, OR was awarded a portion of the Ray and Joan Kroc gift to build and operate The Kroc Center in Salem. Salem has received $35.5 million from the Ray and Joan Kroc gift to build the Community Center and $35.5 for an endowment to help operate the facility. Local fundraising efforts brought the total project contribution to $81 million.

What’s in store? Well...we’ve got a top-of-the-line 25 yd. x 25 m. Myrtha Technology competition pool, a one-of-a-kind leisure pool especially themed as an Oregon landscape, a hot tub, a lazy river, and an outdoor splash pad. Here are just a few of the pro-

grams we’ll be offering:Swimming lessons for children and adultsWater exercise classes for all ages and ability levelsDiving and synchronized swimming lessonsParty RentalsWater Polo ClinicsKayak roll nightsDive-in Movie NightsOpen SwimScuba Classes, and more!”

Another Valley swimming facility which is in the works is a mind blowing giant slide at the Evergreen Aviation and Space Museum in McMinnville. Get this, it’s a real 747 mounted on top of a colossal tubular steel frame. Apparently the plan is for swimmers to start in the 747 and slide all the way down to ground level - and it’s a long way. It’s not done yet, but it will be a blast for sure! Go by and take a look for yourself. You can not miss it, it’s located at: 500 NE Captain Michael King Smith WayMcMinnville, Oregon 97128503.434.4185

So there you have it, now grab your suit and your towel and relax by the pool. After spending the after-noon soaking up the sun in a lounge chair, catching a few rays, floating along in the lazy river, stop for an ice cream on the way home. It’s been a long winter, and you’ve earned it!


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Midway is your source for green building!Dealers for: Rennai, Toto low-flow, and Radiant Floor Heating Systems.


Foodie

Early summer nights in Eugene are alive with grow-ing inspiration and flurries of activity. Frequenting art galleries, coffee shops and the local brewing com-pany leaves people hungry. Every district in town has their fill of vegetarian cafes, sweet shops, and sushi bars, but what about those folks who want to get a little meat on their bones? They’re hungry, real hungry - hungry for Soul Food.

Lucky for us all, Papa’s Soul Food Kitchen is nestled right in the heart of all the ac-tion. Wheth-er coming from the bar across the

street, a day at the Saturday Market or the kids’ soccer game, Papa’s will serve you right.

As a child, Ted Lee worked and basked in the sunshine of his Mama’s own soul food restaurant, The Colonial, down in Long Beach, California. As he grew older, the culinary seeds his mother planted eventually lured Lee down south to the well-seasoned kitchens of New Orleans and Jamaica. It’s here where he found the roots of his southern stylings. After searching far and wide for the recipes that made his spirit sing, Lee culminated his find-ings into a flavor all his own and emerged as Papa Soul.

After marinating down south, Papa Soul returned to the West Coast and befitting of his kind and generous nature, he shared the wealth. Perfecting his skills and talents in other local restaurants for nearly 10 years, he finally opened his very own Soul Food Kitchen. Four years ago, Papa and his wife Deb, migrated the restau-

rant to their current location in the Whiteaker District and the rest is history. Complete with savory special-ties, down-home dishes, live blues and N’awlin’s flair, it wasn’t long ‘til Papa’s took Eugene by storm. The word spread like wildfire and Papa Soul became a lo-cal celebrity himself. Being voted Best BarBQ in town by local residents year after year, the restaurant earned bonafide credentials. After visiting Papa’s Soul Food for supper, it’s easy to see why this place is such a hot spot.

Aside the thoroughfare of Blair Boulevard, a steady stream of patrons flow past the flower gardens, up the walkway and into the belly of the blues.

On a bustling Friday night, folks are more than happy to wait 20 or more minutes for their chance to savor the legendary Southern stylings of Papa’s Soul Food.

Iconic blues musicians the likes of Muddy Waters, Howlin’ Wolf and John Lee Hooker peer out from the walls through the Bourbon-Street-style artwork of Portland painter, Dan Dalton. Cozy inside seating

The Power of Soul Lives on in EugeneText and Photos • J. Blue

�0 www.willametteliving.com

opens up onto a spacious dining deck complete with the Back Porch Stage to host Papa’s summertime blues revival.

Intoxicating laughter and lively conver-sation fill the dining room as families, couples and friends resonate over heaping portions of succulent southern goodness. Orders are taken and filled with a quick-ness and some homegrown hospitality.

If you are lucky enough to try the Lynchburg Lem-onade, prepare to pucker up. It whets the whistle like the kiss of a southern Belle gone bad - sunshine sweet with a tangy tart finish, and man, does it pack a wal-lop!

And that’s just the beginning.

Cornbread? Get it. Hush puppies? Oh my goodness, yes!

As live musicians fill the dining room with the sounds of soul, the savory smells of barbecue and spice satu-rate the senses. In the blink of an eye, a steaming bowl of jambalaya appears and wastes no time in heating things up. A burst of crawfish, Tasso ham, herbs, rice, seasonings and zest explode in the mouth and start a fire deep within.

The fried okra arrives just in time to quench the need for something cooler. Fried to perfection, the outside is crunchy and hot with a crisp and refreshing veggie center. But, if you’ve still got a hankerin’ for the heat, you can request the special Booyah Hot Sauce – a spicy yet fruity dip that’s sure to knock your socks off!

While you’re at it, you may as well treat yourself to the famous fried oysters. Touted by dedicated con-noisseurs as “the best damn oysters in town!”, these slippery treasures are harvested just off the coast of Washington. A fresh, clean Pacific flavor washes over the pallet in a wave of salty satisfaction. You will wish you’d ordered more.

After the appetizers have been devoured, the main course, no matter what you order, will arrive like Christmas morning – inspiring awe and drool. A family com-plete with bickering teenagers is stopped short, mouths hanging open in giddy anticipation of devouring their dinner and all traces of tribulation fade away into smiles and contentment. This is the power of soul food.

Papa’s is known for their amazing ribs, to be sure, but it’s important to highlight the many other choice op-tions as well.

www.willametteliving.com �1

The smokey pulled pork is sassy and sweet, tender and just right.

The Southern Fried Snapper is light, flakey and crispy, perfect for lunch on a summer day. Another popular seafood favorite is the catfish, lightly breaded, moist and mild in flavor, it is a hearty dish.

With a flair all it’s own, Papa’s jerk chicken ignites the senses with a secret mix of Jamaican herbs and spices, banana ketchup and painstaking preparation.

When asked, “How long do you smoke the jerk chick-en?” the chef replied, ”Long enough.”

At this point, we’ve come to the beef brisket. Wow! That really sums it up. Smoked slow and sauced just right, the tangy beef literally falls apart and melts in your mouth. In a sandwich or on a plate, there is no wrong way to experience this meaty indulgence. Life is not complete until you try this opus of culinary per-fection. I’m just sayin’.

Of course, the main courses come with all the fixins, so how will you choose your side dishes?

Well, whatever you do, be sure to order the yams. The smooth, creamy sweet potatoes cultivate comfort and warmth with a spot of honey.

The menu is chock full of equally enticing accompani-ments – old school mac and cheese, traditional collard greens, super crispy french fries, baked beans, and

honey-buttered corn. If you’re looking for options to help temper your spicy entrée, then look no further than the two dollar potato salad or Papa’s “Soul Slaw.” Both creamy concoctions compliment the fiery flavors with zest and cooling capabilities.

Can you possibly have room for dessert? Then, you simply must try the bread pudding. Displayed proudly in the glass case at the head of the dining room, gigan-tic pieces of the colossal confection loom large and tempting.

As the cheerful server packs up the leftovers, consider topping off the evening with a Mint Julep or Papa’s special Savannah Gimlet. A cool refreshing zinger re-ally hits the spot before heading back out into the heat of the night.

Although Papa was called to be with the Lord earlier than anyone expected, his prophecy rings true. Larger than life, he once said of his up and coming restaurant and success, “It’s bigger than me!” and it’s true. Deb and the crew keep the legacy and legend alive, burn-ing brighter every day as more hungry patrons venture upon the power of Papa’s Soul Food. Do yourself a favor and discover the goodness of the soul food revo-lution for yourself.

Papa’s Soul Food Kitchen and Blues Joint is open from noon to 2 p.m. and 5 to 10 p.m. on Tuesdays through Thursdays and from 5 p.m. to midnight on Fridays and Saturdays. They are located at 400 Blair Boulevard at the heart of the Whiteaker District in Eugene, Oregon.

�� www.willametteliving.com

Oregon’s You-Pick Farms

How many times can a person pick up a supermarket tomato, feel it’s solidity, smell it’s depressing, waxy nothingness and say to themselves, “oh well” and put it in the cart with the rest of the flavorless produce?

I know I’m near-ing my limit. At the risk of sounding like an old person, I can say I remember the day when tomatoes smelled like tomatoes AND had flavor.

Are you tired of walking around the supermarket produce section, under the sickly fluorescent lighting, searching in vain for a tomato that hasn’t been picked weeks (months?) ago in some distant locale, and shipped in a container pumped full of gas to make it red, and appear to be ripe when you finally see it? Well, the good news is that here in Oregon, we have an army of small farmers who are waiting for you to come and select from some of the best produce in the world - right now!

Oregon is loaded with “You-Pick” farms, and they offer a wealth of different delicious foods and farm products. Many farms have different vegetables

ripening at different times of the season, so you can make several visits during the summer. Some, like blueberry farmers, have different varieties of the same fruit that ripen at different rates, so you can pick to your hearts delight all summer long.

Blueberries are one of the few fruits native to North America and are one of the only truly blue foods. The number one consumer of North American Blueberries is Japan. Yearly we ship the Japanese 500 metric tons of blueberries -- that’s 1,102,500 pounds. But there are plenty left for you here in Oregon. Last year’s on-farm sales of Blueberries in Oregon totaled 2.7 million pounds. There must be some muf-fins and pancakes going on around here somewhere!

According to Oregonblueberry.com there are some impressive Health benefits linked to Blueberries:

“Antioxidants for Disease Protection, Improved Vi-sion, Clearing Arteries, Enhanced Memory, Promot-ing Weight Control, Strengthening Blood Vessels, Stopping Urinary Tract Infections, Reversing Age-Related Physical/Mental Declines.”According to the Oregon Department of Agriculture the blueberry is doing very well, at keeping people well. “In the 1990’s a Tufts University study showed blueberries to have higher antioxidant acitvity than all other fruits and vegetables. Antioxidants neutral-ize the effects of free radicals -- those unstable com-

Ripe with opportunity, Your Valley You-Pick Farms await.Text and Photos • Scott Alexnader

Real Tomatoes at Davis Family Farm


pound molecules that can attack human cells and dam-age DNA.” And Oregonians are loving it - no other crop has experienced such rapid growth in popularity as the Blueberry. “Production value jumped from $30 million in 2005 to $53 million in 2006. The industry has experienced more than 100 percent growth in the past decade.”

The farm fresh blueberry is truly a miracle pill for all that ails you, but the blueberry is not the only you-pick game in town.

In addition to blueberries, you can also find you-pick farms that offer delightful, farm fresh produce like strawberries, tomatoes, corn, lavender and of course later in the season, pumpkins.

Many farms have other things going on to make your you-pick adventure a fun afternoon. For example, at the Davis Family Farm in Corvallis they offer hayrides around the farm - great fun for the kids, and they fre-quently offer strawberry shortcake, for free, you can’t beat that! At Springbank blueberry farm in Lebanon,

they are work-ing on starting a blueberry winery, and have recently moved a historic schoolhouse onto the farm which will become an attraction and eventually a sum-mer camp facility for kids.

One of the things many of the farm-ers I’ve spoken with have men-tioned is how great it is to see the light come on for kids who had never had any idea where all this “stuff” comes from. Many of them think produce is, of course, from


the produce department, but they don’t have any idea what happened before it all arrived there. If you have kids as I do, I guarantee you they’ll love an afternoon of picking whatever you decide to pick. The trick is to make sure they don’t eat more than they take home!

There are you-pick farms all over the valley. Compiling a comprehensive list would be a monumental task and would take much longer than the

research period for a single issue of Willamette Liv-ing. At the end of this article is a short list of a few we’ve ferreted out, for more information, there are links to the Oregon State University Extension. The Extension doesn’t have specific you-pick informa-tion, but they do have farm information and you can always call and check to see what’s going on at a specific farm.

We’ve also provided links to “PickYourOwn.org” -

not super accurate, but a good resource none-the-less. Again, call first! Another link in the list that follows is “LocalHarvest.Org” a great site for finding farms - anywhere!

Our final words of advice: take a wide brimmed hat, some sunscreen, a few drinks, and have a great time on the farm of your choice, and a great time thinking back to your day on the farm as you savor the sweet sun-drenched berries from your freezer next Winter!

TheOldSchoolhouseatSpringbankFarms

The O’Driscoll Family, Your Hosts atSprinbankFarms-Lebanon


Springbank Farms 32264 Berlin Rd. Lebanon, OR 97335 503-819-6209www.springbankfarm.com

Wilt Farms 31567 Hwy 99W Corvallis, OR 97333 541-752-0460 sunset-valleyorganics.com

Boones Berry Farms 19602 Boones Ferry Rd. NE Hubbard, OR 97032 503-678-5871 [email protected]

Blueberry Meadows 3860 NE Hwy 20 Corvallis, OR 97330 541-753-2614

http://www.oregonblueberry.com

Twedt’s Farms 2015 NE Seavy Ave. Corvallis, OR 97330 541-757-7814

The Peach Place (Tree Ripe Peaches!) 34151 NE Electric Rd. Corvallis OR 97333 541-753-4725

Lavender Lake Farms503-838-2620 3395 Pacific HwyIndependence, OR 97351http://www.lavenderlakefarms.com/

Helpful Web Sites:

http://www.localharvest.org/www.pickyourown.org

Oregon State University Extensionhttp://extension.oregonstate.edu/ Davis Family Farm in Corvallis


Home Focus

It is great to see people personal-izing their existing living spaces to match their needs, rather than constantly chasing the “leverage and trade-up” scenarios that were so common just a few years ago. Living better in your existing space is a decision by design that pays dividends far longer than endlessly chasing fads. Dave Fiske and Valerie Lau’s home improvement approach is a shining

example of a newer, design-forward way of thinking that’s being applied more and more in recent construc-tion. Their house had some basic fundamentals that they liked when they purchased the property, but did not offer the type of indoor / outdoor living that they envisioned would blend their Japanese inspired land-scape plans with their living space. Their location is an established neighborhood that offers the quaint varia-tion of houses built in the 1950’s -- 1970’s. The area is surrounded by mature trees and subtle in-fills that show the filling-out of a neighborhood built over

time rather than one stamped out in a two year period. The original house was structurally sound but needed improvements. Interior spaces were broken up into smaller rooms with dividers and walls. Older alumi-num windows lined most of the East facing wall of the structure and drew the eye straight into the neighbor’s house and yard. A car decking roof left the comfort-able feel of exposed cedar in the ceilings but offered almost zero protection from heat loss. The wall insu-lation, while considered generous for the time was a fraction of today’s stan-dard. Despite the wall of windows on the east side of the building, the interior’s dark wood paneling created a light vacuum, and kept the interior space dimly lit. The cloak of the dark wood paneling also served to keep the interior firmly mired in the 1970’s.

When it came time to turn the house they owned into the house they envisioned they took a serious look at their needs with a clarity gained by living in the ex-isting space. By meeting at their home with their chosen design professionals and then allowing time for the as-sembled team to voice their individual concerns, they be-came more aware of potential challenges that might arise. An example of how impor-tant this would become was evident when they decided to do exploratory demolition early in the design process to

A Thoughtful Remodel of a Corvallis Classic where East meets West.

Ryan Thompson • G. Christianson Construction


help make the decision to preserve their exposed cedar roof, or rebuild it with modern techniques, and gain the thermal performance of newer construction. While removing the plaster board it was discovered that a portion of the existing struc-ture had been damaged by pests. Estimat-ing man hours and expense to reconstruct the exist-ing structure versus new construction showed that more could be gained by simply demolishing the damaged structure and starting anew. When demolition of the chimney began, more damage was uncovered, the grout joints of the bricks had deteriorated so that many of the

bricks had slowly leaked along the framing members, causing dry-rot. The deci-sion was made to remove the old, leaky masonry chimney and it was hauled away. The bricks, doors and useable lumber were donated or set aside for reuse, the remain-ing was sorted and taken to the lumber recycler. A cleaner design approach could now be applied and material choices now be-came a focal point in the new structure to allow a

blending of modern archi-tectural form while keeping within the design of the times for the structure. John Rowell with Rowell Brokaw Archi-tects, with a new, clearer vision of new vs. old, maintained the existing footprint of the struc-ture while adding a small addition of 76 square feet.

The new construction allowed vast thermal gains. New doors and windows from Anderson were selected. R-38 insulation in the ceiling and blown in insulation in the walls made the new space much quieter even before the drywall was installed. Beams to replace the damaged solid lumber would be Timber-strand and were chosen to be showcased in the ceiling areas where the car decking once took center stage. Timber-strands high recycle content is highlighted with various wood striations, add to the visual appeal of the home, tie into the interior color choices, and highlight the furniture Dave and Valerie have acquired over the years. A simple clear finish brings out the color of the grain and harmonizes with the solid Ipe (eee-pay) hardwood floors. Exterior decks and interior trim was fashioned from dense hardwood, as were handrails and window sills. The 8’ front door wel-comes visitors. Solid plywood construction for the cabinets and doors allows for matching grain patterns to have a simple flow and down-


play trims while showcasing a hand rubbed oil finish to bring out a rich, old furniture appear-ance rather than a shiny lacquered look.

Small custom details are evident throughout the in-terior spaces including raising the dishwasher to put one’s back at ease when loading and unloading, and custom “his and hers” sink heights for the owners dur-ing food prep and dish duty. A pull out step under the cook top was added to make cooking easier for Valerie who sometimes finds herself “height challenged” with industry standard dimensions. Careful consideration of art objects, furniture styles and construction, allowed the team to visualize and fo-cus their efforts to assure a complimentary flow to the final finish. With beauty in simplicity being the final goal, the concept helped dictate placement of specific view windows, and landscape features.

A hand distressed fir pantry for the kitchen area was built to match a “karuma style tansu” or “merchant trunk” that was to be showcased in the flex room. A small Ipe surround frames the interior side of the mail slot within the flex room, and a sitting bench of hand scraped Koa was made to welcome the owners and visitors.

At first uncertain what to do with the salvaged car decking, a brilliant use became apparent when strug-

gling with siding choices. Many of the boards had been left with tar stains from the layers of rolled roof-ing and tarpaper. Nail holes were evident, and a very rustic quality could not be avoided. This being the case, it was decided to exaggerate the defects and the wood was split in the middle, tongue and grooves cut off and a simple lap edge was milled into the boards. Next the wood was torched with a propane weed burner to evenly blacken the surface in a traditional Japanese fashion and then brushed out to match the distressed

pantry cabinet. With the charcoal portions removed, the wood took on a softer, dark appearance that left graining evident and masked imperfections. The siding was sealed with a clear sealer and attached with careful attention to alignment with stainless hand driven nails. Final exterior trims were fashioned from Ipe decking to accent the indoor / outdoor theme.

Final lessons: Involve design professionals. Architects and designers are often overlooked to cut costs, which is often a mistake when considering the final cost of redefining a space. Introduce your builder and design-er early-on to foster clear communication. A builder working with an architect or designer has a much clearer cost picture.

Proper credit goes to all parties: John Rowell, lead Architect.Sadafumi Uchiyama, Landscape (now the curator for the Portland Japanese Gardens) Terry F. Johnson, Design Professional.Kara Bertolucci, Surface Designs in PortlandG.Christianson Construction Inc. General ContractorScott Prince, Landscaper

“I now make it clear to all our clients the importance of having a solid final vision to work towards. As builders considering an invasive remodel in a home, it is of utmost importance for us to be on the same page as our clients. I am surprised at the num-ber of people that initially resist the idea of paying for a design professional’s involvement. Consider these professionals insur-ance for your living space. “ Greg Christianson, President G.Christianson Construction Inc.


So, you’ve spent your summer dig-ging, fertilizing, planting, weeding, watering, or you’ve been to the you-

pick farm, and now you’ve got a bumper crop of delicious summer veggies -- now what? Perhaps you’d like to save some of that delicious summer goodness for a wonderful dinner in the midst of the winter doldrums? Canning might be your answer, although the process involves jars... I guess “jarring” just doesn’t work -- sounds funny.

Canning foods is a practice that dates back to 1809. Nicolas Appert, a French brewer collected a sizable reward of 12,000 francs for devising his method of preserving food for the French military. Appert had observed

food cooked in glass jars didn’t seem to spoil as long as the seal remained unbroken. No one know why it worked, they just knew it worked. It would be another 50 years before another Frenchman, Louis Pasteur, got to the bottom of the food spoilage problem and identi-fied the culprits - microbes.

There are several obvious benefits to home canning. Not counting your labor, canning can save you as much as half the cost of buying commercially canned food. Many veg-etables begin to lose nutrients as soon as they are picked. In fact, some may lose nearly half their vitamins within just a few days unless they are canned or cooled. If vegetables are preserved properly, they can actually be more nutritious than fresh produce sold in stores.

The canning process can be boiled down to just a few basic pointers:

Your food to be canned should be of the highest quality possible, canning so-so food, doesn’t make it better.

Food should be washed, peeled, “hot-packed” or be high in acids to discourage the growth of microbes, bacteria, yeasts and molds.

You want to remove as much air as possible, and store your properly preserved foods between 50 to 70 degrees.

Remember, the process of preserving food is just that -- to preserve it. That means it must be done right. Canning done improperly can result at the least in spoiled food, and in the extreme it can result in deadly botulism toxin - a very serious form of food poisoning which can result in death. Don’t be alarmed however, food properly preserved will be free of spoilage, and will be nutritious, and delicious.

The process hinges on the acidity of your food to be preserved. High acid foods, such as pickles, most fruits, and tomato sauces (note: some tomatoes need to have a shot of lemon juice or citric acid added to meet acidity requirements for low-temp canning) can be canned using a “boiling-water” canner. A boiling water canner is simply a boiling water bath to lower your prepared jars into. On the other hand, foods such as red meats, seafood, poultry, and all fresh vegetables need to be canned at higher temperatures. Reaching these higher tem-peratures involves a pressure cooker, or hours in a boiling water canner.

The process of canning has gone on for years, we all have a Mother, Aunt, or Grandma who has done some canning at some point. It’s a tradition, a ritual that some are very proud of, and with good reason, a fantastic jar of raspberry jam, or great pickles is a treat the whole family will appre-ciate. Keep in mind also that if you have very young family members, you can make some very nutritious and delicious baby foods for the wee ones.

There is a great series of canning guides available for free from the U.S. Dept. of Agriculture. To quickly access these publications, visit our web site at www.willametteliving.com and click the “related links” at the end of our canning story.

Of course you’ll also need jars, and possibly a water bath canner or a pressure canner. Here in the Willamette Valley, good deals may be had at Bi Mart, or online at www.can-ningpantry.com

Happy canning!

CanningPreserving Summer’s Bounty, a delicious tradition.


Summer time is fair time and the Willamette Valley has a lot to offer. If you need to get your annual dose of deep fried Twinkies, 4-H kids and their critters, and grandma’s pies, then here’s your guide to the Valley’s County Fairs. The fair involves a lot of walking, so have an extra funnel cake - you need it, for energy... right?

Clackamas Aug. 17-22 Canby, OR Canby Rodeo Aug 17-21Adult $8Juniors (8-12) $57 and under - freeSeniors (64-75) $5Diamond Jubilee Seniors: (75+) FreeClackamas County Event Center694 NE 4th AvenueCanby, Oregon 97013Phone: 503-266-1136www.clackamas.us/fair/fair.jspMarionJuly 8-11 Oregon State Fairgrounds 2330 17th St NE, Salem, OR 97301Music by Lonestar and special guest Amy ClawsonJuly 8 7pm. LB Day Amphitheater www.co.marion.or.us/FAIR/Phone: (503) 585-9998Oregon State FairAug 27 - Sept. 6ZZ TopDierks BentleyLifehouseCinderella with QueensrycheMichael Jackson Laser and Dance Spec-tacularLynyrd Skynyrd2330 17th Street NortheastSalem, OR 97301-0601947-3247www.oregonstatefair.org/

LinnJuly 15-18Linn County Fair3700 Knox Butte RDAlbany, OR 97422541-926-4314Sawyer BrownThe Gin Blossoms with the RembrandtsGrand Funk RailroadGallagherUgliest DogAntique Tractor ShowClassic Car Showhttp://www.linncountyfair.com/index.htmlLaneAug 18-22Lane Events Center796 W. 13th AvenueEugene, OR 97402 Phone682-4292http://www.atthefair.com/Uncle Kracker (Kid Rock’s Buddy)Draw the Line the endorsed Aerosmith Tribute bandAC/DDC In-Your-Face-Knock-Your-Socks-OffStealing Angels - met on a reality show called All in the Genes descended from Loretta Lynn, John Wayne, and Daniel Boone!Joan Jett and the Blackhearts30 Oregon authors to also appear.DouglasAugust 3-7Douglas County Fairgrounds Complex2110 SW Frear StreetRoseburg, OR 97471Main Office: 541 957-7010http://www.co.douglas.or.us/dcfair/index2.htmlAcrobats of Hebei ChinaMetal MulishaRadio DisneyGreg Frisbee Comedy, Juggling, magic and moreHood RiverJuly 28 - 31Tel: 541-354-2865http://www.hoodriverfair.com/fair.htmTerri Clark Saturday night concertBentonAug 4-7http://www.bentoncountyfair.net/Benton County Fairgrounds110 SW 53rd StreetCorvallis, Oregon 97333Phone: 541.766.6521Jake OwenClay Walker

The Guess WhoJohnny Limbo & The LugnutsPolkAugust 12-15Office: 503-623-3048http://www.co.polk.or.us/FairOregon Old Time FiddlersMutton BustingHelicopter RidesCorn on the Cob Eating ContestWatermelon Seed Spitting ContestYamhillOats, Goats & Ice Cream FloatsAug. 4 - 7http://www.co.yamhill.or.us/fair/index.asp?sel=welcome“Oregon’s Oldest Fair”2070 NE Lafayette AveMcMinnville, OR 97128Phone: (503)434-7524Julianne HoughJack IngramThe Little River BandJohnny LimboWashingtonJuly 29 - Aug. 1http://www.faircomplex.com/873 NE 34th AvenueHillsboro, OR 97124648-1416 Monster Trucks!GallagherDiva and the DixiesDraft Horse ShowBrad’s World ReptilesColumbiaJuly 14-18http://www.columbiacountyfairandrodeo.com/home.html503-397-4231.Dancin’ in the Dirt with Coyote CreekNPRA RodeoChili Cook-OffStock Car RacesNevada Slim and Cimmeron Sue

Our FairsCelebrate Summer!


Tea Time... Iced Tea That IsWith over 250 varieties of loose-leaf teas, Oregon Coffee and Tea is a one-stop shop for all your tea tastes. They offer black, green, white, and oolong teas as well as herbals, rooibos, mate, and fruit blends for your sipping pleasure.

This summer they are brimming with suggestions for delicious iced teas for you to try. When you visit their store and peruse the collection, look for the jars marked “Great for iced tea!” Some of the most popu-lar teas for icing are Tibetan Raspberry, Canadian Icewine, Ginger Peach, Orange Rooibos, Evening in Missoula, White Acai Luminescence and Sweet Cranberry Fruit Mélange.

An ounce of loose-leaf tea will make about a gallon of iced tea using the hot or cold brew methods, or you can use three ounces of tea to make a gallon of con-centrate. The table below gives you suggestions on brewing, serving and storing. When you are looking for ways to cool off, try adding Torani syrups to your cold drinks. They stock over 100 varieties of Torani syrups (including sugar-free and organic). They make great additions to your icy teas, coffees and Italian sodas.

Stop by Oregon Coffee and Tea and let the members of the Collett family help you create delicious and refreshing ways to beat the summer heat!

Iced Tea Features Water Tea Amt. Steep Time Next StepsHot brew Good for all teas

and herbals1 gallon at temperature sug-gested for the tea

1 ounce Time suggested for the tea

Strain; let cool and serve over ice

Cold Brew Light and smooth, great for greens

1 gallon, cold or room tempera-ture

1 ounce Brew 12 – 24 hours in refrig-erator

Strain; store in refrigerator

Concentrate Works well for black teas, herb-als

1 gallon at temperature sug-gested for the tea

3 ounces Time suggested for the tea

Strain; cool to room temp, store in fridge; dilute 1 part concen-trate to 2 parts water into serv-ing container

Oregon Coffee & Tea is located at 215 NW Monroe in downtown Corvallis | 541-752-2421 See our ad on pg. 7!

NEXTISSUE:The Portland Historics

We’ll have the rundown on the annual historic auto races at Portland

InternationalRaceway.

Big, loud, sexy cars of days gone by when fossil fuels, burning rubber, booze and cigaretteswereallgoodforus! Ah... to be young again in the 50’s 60’s and 70’s...

Designer Lables For Less

“There are people who have money and people who are rich.”Coco Chanel

Fall on the FarmIt’s almost harvest time,we’llhavethelowdown on fall produce.

Plus...•ActiveSeniors,•BacktoCampus,• Fall Comfort Food,• Dr. Jonathan Evans of the Corvallis Clinic - on your health,•Fall Fitness.

Don’tforgettovisitusonline:

www.willametteliving.com Thanks for Reading!

Our philosophy of service encourages an active and independent senior lifestyle that supports residents’ privacy and dignity. Our community environment is rich in daily activities, with restaurant-style dining, graciously appointed interiors and apartment styles. Come see for yourself.

440 NW Elks Dr.Corvallis, OR 97330

(541) 752-2222

www.theregentseniorliving.com

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Willamette Living July-August 2010